Easiest Way to Make Perfect Vegan Omelette - Soy-free!

Vegan Omelette - Soy-free!. Great recipe for Vegan Omelette - Soy-free!. This may not taste just like an egg, but it's the perfect substitute! Before you jump to Vegan Omelette - Soy-free! recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Save Money In The Kitchen.

Rinse spinach in colandar and set aside. Mix together chickpea flour and enough water to form a paste; keep blending until smooth. Unbelievable Soy-Free Vegan Omelette To Die For! You can cook Vegan Omelette - Soy-free! using 16 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Vegan Omelette - Soy-free!

It's of Batter.
You need 1 1/2 cup of water.
It's 2/3 cup of chickpea flour.
You need 1/2 cup of raw cashews (or 1/4 cup cashew butter).
Prepare 4 tbsp of oatmeal flour (or 6 tbs. oatmeal).
You need 5 tbsp of maize (ground corn, polenta mix).
Prepare 3 tbsp of cornflour (corn starch).
Prepare 1 1/2 tbsp of nutritional yeast.
You need 1 clove of garlic.
You need 1/2 tsp of salt.
It's to taste of pepper.
Prepare of Add-ins.
Prepare 4 tbsp of parsley, finely chopped.
Prepare 1/4 cup of thinly sliced green onions.
You need 1/4 cup of thinly sliced mushrooms.
You need 1 of try your own combination....

In my pre-vegan days I never was a big fan of eggs. Especially boiled eggs, and I really hated it when a personal trainer I used to have was making me eat loads of them 'for protein', because I was vegetarian at the time. This Vegan Omelet is fluffy and full of veggies, does not have Tofu. Free of Dairy,egg, corn, yeast, gluten.

Vegan Omelette - Soy-free! instructions

In a blender or food processor, blend all the batter ingredients. (Everything but the parsley, onions and mushrooms, or your own additions.).
Adjust flavor. The omelette gets a little more bland while cooking, so you want it to taste a tiny bit "too" salty, flavorful....
Mix in your Add-ins..
Make ahead: at this point, you can pour the batter into an airtight container and leave for a day or two in the fridge for later use..
Heat a small non-stick frying pan on the stove to medium-high with some oil (I use olive oil)..
Pour batter into the pan till it reaches the edges, and keep going till your desired thickness. (I like it about 1/3 inch thick)..
Let it fry on one side. If your omelette is thick, cover the pan for a few minutes..
When you see holes forming in the middle of the omelette, it's time to flip it over (pretty much like a pancake)..
Fry for another 2-3 minutes on the other side till it's nice and golden brown..

Fold in some vegan cheese and you will have an amazingly delicious egg-less chickpea tofu omelet that can be made soy-free, too! If I don't go for my usual sweet breakfast like oatmeal, pancakes, waffles or crêpes, I love to make this hearty vegan omelet. This chickpea omelette is the best invention for a vegan breakfast since sliced bread! It's vegan, gluten-free, soy-free, and of course egg-free, yet tastes surprisingly similar to egg omelettes! If you haven't cooked with chickpea flour yet, you have to try this recipe!